Ingredients for Cooking Garlic Marinated Tomatoes
- Ripe Tomatoes 1.5 kg
- Sugar 6 tablespoons
- Salt 2 tablespoons
- Acetic acid 70% 1 teaspoon
- Garlic medium size 1-2 heads
- Boiling water 1-1.5 liters
- Main Ingredients Tomato, Garlic
- Serving 4 servings
Glass three-liter bottle, metal lid for a bottle, a tablespoon, a teaspoon, a deep bowl for serving, a baking tray, an oven, kitchen potholders, a cloth towel, a kitchen sponge, dishwashing detergent, a deep bowl, a stove, a small pan with a lid, kitchen tongs, garlic squeezer, plate, cutting board, kitchen knife, medium pan with a lid, scoop, can opener, can opener, warm blanket
Cooking garlic pickled tomatoes:
Step 1: prepare a jar with a lid.
Before sterilizing a jar with a lid, they must be thoroughly rinsed under running warm water. To do this, we need a special dishwashing detergent and a kitchen sponge. We perform the procedure until the soapy liquid leaves. You can also hold the glass with wet hands, and if it creaks, then the container is already clean.
Immediately after that, put the jar on a baking sheet and place it in the oven, which we preheat to temperature 150 degrees. We hold the container there for 10 minutesuntil its walls are completely dry. Immediately after that, using kitchen tackles, we take out a baking sheet, and put the jar with its neck down on the kitchen table covered with a cloth towel.
At the same time, we pour ordinary cold water into a small pot so that it fills the container about halfway, and put it on a big fire. To make the contents boil faster, cover everything with a lid. Next, we fasten the burner, and carefully put the metal lid in the pan. We sterilize it in boiling water for 5-7 minutes. After we turn off the burner, we take out the lid with the help of kitchen tongs and put it next to the jar.
Step 2: prepare the tomatoes.
Wash the tomatoes thoroughly under running warm water and put them into a deep bowl. Important: we make sure that the vegetables are whole and not spoiled.
Step 3: prepare the garlic.
We put the head of garlic on a cutting board and, using a knife, divide into cloves. Next, we clear them of husks, slightly pressing down with the tip of the improvised inventory. We wash the components under running warm water and lay them back on a flat surface.
Using the garlic squeezer, squeeze the garlic directly into a clean plate and briefly leave it aside.
Step 4: cook the tomatoes marinated with garlic.
We put the tomatoes in a jar so that the vegetables fill the container almost to the rim. Immediately after that, fill everything with boiling water and cover with a lid. Let the components stand like this for 10 minutes.
Next, holding a jar with a lid using kitchen tacks, pour the hot water into a medium pan. Attention: We do this with care so as not to get burned. Add salt and sugar to the container with the liquid and put the container on a large fire. Bring the contents to a boil, covering everything with a lid. Immediately after that we turn off the burner and proceed to canning.
Put the chopped garlic in a jar and pour out acetic acid. Now, using the scoop, add the hot marinade here and tightly close the container with a lid. Using a can opener, we roll tomatoes with garlic and without hesitation put the jar upside down in some secluded place. We wrap preservation in a warm blanket and wait for it to cool completely. Thanks to this process, it will be possible to determine whether the container is passing air somewhere and whether liquid is leaking. If everything is in order, then put the preservation in the pantry or cellar, where there is no direct sunlight, and store until the right time.
Step 5: serve the tomatoes marinated with garlic.
When the time comes (it happens with us, it happens in a week), we get a can of tomatoes from the pantry and, using a can opener, open the lid. Using a tablespoon, we get the pickled vegetables from there and shift them into a deep bowl. But you can enjoy such delicious juicy tomatoes at the dinner or holiday table, along with fried potatoes, baked meat and vegetables and other dishes to your taste.
Bon appetit to all!
- for one three-liter can 2 tablespoons chopped garlic;
- Tomatoes need to be laid out in sterilized jars that are still warm, so we clean the containers shortly before the preservation;
- for cooking tasty tomatoes, try to choose fleshy sweet varieties and hot (not young) garlic;
- You can store such conservation at least all year, the main thing is that the sun's rays do not fall on it.